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Espresso Cupcakes
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Prep Time:
40 minutes
Total Time:
1 hour 45 minutes
Indulgent coffee fudge cupcakes to satisfy your cravings.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tablespoon instant espresso coffee powder
  • 1 container (8 oz) mascarpone cheese
  • 2 teaspoons milk
  • 2 teaspoons instant espresso coffee powder
  • 1 cup powdered sugar
  • 1 teaspoon instant espresso coffee powder
  • 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • Chocolate-covered espresso beans, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • Prepare the batter according to the box instructions, then delicately incorporate 1 tablespoon of espresso powder until fully mixed. Portion the batter evenly into muffin cups and bake and cool following the box's cupcake directions.
  • Combine mascarpone cheese, milk, 2 teaspoons of espresso powder, and powdered sugar in a medium bowl. Mix with an electric mixer on medium speed until smooth. Transfer the mixture to a piping bag fitted with a 1/4-inch writing tip.
  • Fill each cupcake by inserting the tip of the bag into the center of the cooled cupcake. Gently squeeze the bag until the cupcake expands slightly without bursting, filling each cupcake with approximately 1 tablespoon of filling.
  • Mix 1 teaspoon espresso powder into the frosting. Transfer frosting to a piping bag with a 3/4-inch (#824) star tip. Pipe onto cupcakes, top with espresso beans, and chill covered in the refrigerator.

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